I just quickly want to post this simple yet decadent dessert recipe. If you still think of Thanksgiving or holiday preparations, this quick-to-make palate pleaser is a perfect choice. It’s unbelievable tasty, contains just a few ingredients and it’s ready in a snap! Needless to say, this sweet but slightly tangy treat is great throughout the entire year. How could you resist?
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I’m in heaven! It’s now finally the time of the year when I can indulge in creamy and velvety eggnog. I just love those characteristic scents of rich cream, rum and nutmeg. The first sip of this thick nectar is the perfect enjoyment. After a few sips comes the feeling of ultimate relaxation!
This time I wanted to make eggnog flavored sauce with which you can crown your low-carb pies and cakes. Just think of a pumpkin pie smothered with this thick and rich sauce. Try it with cranberries, too! In the end of the post is an interesting variation for an elegant dessert. NB. This sauce contains raw egg.
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I was thinking of spring, St. Patrick’s Day celebrations and green-colored, delicious dessert. After some trial and error I came up with this light green, velvety dessert which suits also vegans or for those who cannot tolerate dairy. Even better, this thick and rich pudding is ready in just a few seconds after combining the ingredients!
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Now we are talking about a versatile delicacy! First I dipped my low-carb cookies in this scrumptious sugar-free chocolate cheesecake dip, but then I realized that this treat works also perfectly as mousse. After that I filled my whoopie pies with it… and then spread it on a slice of almond flour bread. Oh mine, it couldn’t get any better! Or could it? Yes, it could: only 5 healthy ingredients and easy as pie!
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If you ever take it into your head to get yourself a human brain gelatin mold (c’mon, what could be more appropriate for Halloween?) this is a must-try recipe.
Naturally, for the rest — or the beginning — of the year, this recipe works perfectly when the dessert is made in some other type of gelatin mold and the strawberry jam is used either sauce or served from a serving bowl.
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This sugar-free frosting is bursting with flavor of real strawberries. Unlike creamy and buttery frostings, this dreamy meringue-like frosting is airy and fluffy, not heavy. Real strawberries guarantee the authentic strawberry taste without anything artificial. Using freeze-dried strawberries makes also sure that the frosting doesn’t turn out watery, like it would with fresh strawberries.
This frosting is perfect for cakes and cupcakes. You can also make gelatin dessert — just spoon the mixture into dessert bowls and let set in the fridge for an hour or two. A perfect way to finish any tasty summer meal!
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Limoncello is famous Italian liqueur. As a typical liqueur it contains plenty of sugar and is thus not suitable for a very low-carb lifestyle. Therefore, I developed a quick, sugar-free low-carb “Limoncello”, which is used for seasoning this airy dessert mousse.
First, the grated, yellow lemon peel is steeped in vodka at least for overnight. The fluid is then carefully pressed through a strainer and added to a mixture of mascarpone and sweetener. The dessert is finally lightened with beaten egg whites, which round the flavors and make the texture as airy and fluffy mousse.
This adult-only dessert is great for any New Year’s Eve party. The whole family dessert can be made by substituting lemon juice for vodka.
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Fall is full of intensive smells and colors. Pumpkins glow bright orange, yellow, green and other fancy colors. Cinnamon, cloves, nutmeg… The kitchen is fragrant with the scent of delicious spices when it’s fall.
This easy low-carb pumpkin custard is a cinch to make. No preheating and cooling before baking. Just whip everything together, pour into ramekins and bake. The custard has velvety texture and smooth taste with luscious pumpkin and intensive spices, which is just what you need when it’s getting chilling outside and you want something rich to feel comfortable and satisfied.
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Panna cotta is a popular Italian dessert and means cooked cream. Many panna cotta recipes contain for example milk or half and half in addition to cream. This recipe, however, has only the real stuff: heavy cream. When real vanilla is added to season the gentle creaminess and tangy blackcurrant sauce covers the rich smoothness, you can just forget all the bad things in this world when indulging yourself with this divine dessert.
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Last week I was fancying rich and creamy pudding. Vanilla pudding would have been too — well, vanilla. Chocolate pudding could have been a nice option, but I wanted something a bit more full-flavored so I ended up with mocha pudding. You can easily modify this versatile delicacy to plain vanilla or something more interesting. I’ll give some ideas in the end of this post.
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